Zucchini Panini with Strawberry Spinach Salad

Posted By Lindsay on February 25, 2007

Panini – take 2. Taylor liked this version better. Maybe he’s not a fan of the artichokes. The good thing about Panini is you can put whatever you’d want in, so he added prosciutto and cheese, I opted to skip those. Again, a different recipe for aioli which works well with the salad (which, did I mention, is one of my favorite salads of all time?!).

Zucchini & Mushroom Panini

A recipe of our own invention, on the fly, based on what was in the fridge and fresh at the farmer’s market. Recipe makes 3-4 sandwiches.

Directions
To make aioli, combine all ingredients and stir well to combine.

Cut focaccia bread into two pieces, then slice each piece in half. Note that if your bread has a â€œcurvedâ€ top, you might want to gently slice it so the top is flat. Your sandwich will grill better this way.

To assemble sandwiches, generously spread 1/4 of the aioli on the inner side of each bread slice. Sprinkle with basil. Carefully spread zucchini filling onto bread halves. Top with cheese (optional) and other half of bread, and brush both sides with olive oil.

Grill sandwiches in panini maker or in skillet with a foil-wrapped brick until golden and filling is hot and bubbling, applying pressure to flatten sandwiches. Slice in half and serve warm.

Ok, so it might seem like a strange combination, but it is amazing. You must try it once. Not only is it beautiful, but the dressing is sweet and tangy and perfect. You’ll be eating it every day if you’re not careful.

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